Ingredients:

  • 1/2 cup (122g) Pumpkin puree (canned, not pie filling)
  • 1/2 cup (113g) Unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) Dark brown sugar, packed
  • 1/4 cup (50g) Granulated white sugar
  • 1 large egg yolk
  • 1 tsp (5ml) Pure vanilla extract
  • 1 1/2 cups (190g) All-purpose flour
  • 1 1/2 cups (135g) Old-fashioned rolled oats
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp fine sea salt
  • 1 cup (170g) butterscotch chips

Instructions:

  1. Spread the pumpkin puree onto a plate lined with triple-layered paper towels. Press another towel on top to soak up excess liquid until the puree becomes a thick paste. Measure out 1/3 cup of this concentrated paste for use.
  2. In a large mixing bowl, whisk the melted butter, dark brown sugar, and granulated sugar until no lumps remain.
  3. Add the egg yolk, vanilla extract, and the concentrated pumpkin paste to the butter mixture. Whisk vigorously for approximately 1 minute until the emulsion looks glossy and smooth.
  4. In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, pumpkin pie spice, and sea salt.
  5. Gradually fold the dry ingredients into the wet mixture using a silicone spatula until just combined.
  6. Fold in the butterscotch chips (and optional pecans if using).
  7. Scoop approximately 2 tablespoons of dough per cookie onto parchment-lined baking sheets and bake at 350°F (175°C) for 10-12 minutes until edges are set.